Soviet Dry Sausage

Ingredients per 1000g (1 kg) of meat

Instructions

1. Grind pork and back fat through 3/16” plate (5 mm). Grind beef with 1/8” (3 mm) plate.
2. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
3. Mix all ingredients with meat.
4. Stuff firmly into beef middles or 3” protein lined fibrous casings.
5. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
6. Cold smoke at 18-20º C (64-68º F) for 24 hours.
7. Dry at 16→12º C (60→54º F), 85-80% humidity. In about 6-8 weeks a shrink of 30% should be achieved.
8. Store sausages at 10-15º C (50-59º F), <75% humidity.